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Update 07-Dec-2010: This restaurant is closed. Must have been closed for a while already.

We bumped into Steven a couple of months ago in Chapters. Steven used to work with Ben. To our surprise, Steven knows about chowtimes and being a vegetarian, he invited us to try out vegetarian food. We had never visited a vegetarian restaurant before and quickly accepted his invite.

Steven brought us to a restaurant called Simply Vegetarian on Akroyd in Richmond.

With Steven’s recommendation, Ben ordered a combo meal for $6.95. The combo meal comes with a miso soup.

Ben ordered this 3 cups of Treasure which is veggie meat made from soy bean starch cooked in ginger, basil, peanut and satay sauce. We were surprised by the taste of the dish which is pretty good.

We dined out at Alleluia Cafe in Richmond a few weeks ago. This was from a recommendation from Polly who told us how they enjoyed discounts at the cafe because the owner of this place worships in the same church. We did not know where it was until Ben came across the small-ish sign along Westminster Hwy (northside between No 3 Rd and Buswell St).

Alleluia Cafe is a another HongKong style cafe which we have recently loved to dine in. The cafe was very busy and we had to wait for 10 minutes before we got a table. Unlike a the other HK-style cafes, the decor in this place is much more contemporary and nicer.

Tanni is a another talented cook of the South Arm Community Kitchen. This week, she prepared a set menu (printed out nicely and put on display) for the cooking class. Her initial plan is to make a salad and garlic toast as the appetizers, Green Curry Lamb as the main entree and finally a sweet rice soup/congee as dessert. But unfortunately, with the boiling water advisory still on, she decided to drop off the salad as a safety precaution.

I’ll start off with the main entree. Green Curry Lamb. It was a great dish to be served with steam rice. The Green Curry Lamb is loaded with rich flavour from lemon grass, coconut milk and palm sugar.

The other chicken dish which Angela made was Celery Chicken Fingers. The crispy fried chicken fingers are served with a sweet dipping sauce.

The chicken fingers were made from thinly butterflied chicken breast (which has been seasoned with salt and peppers) wrapping around a celery stick and fastened by tooth picks. The chicken fingers are floured, dipped in egg wash and then rolled in breadcrumbs.

Betty made Suey Choy Pork Dumpling in the Caring Place Community Kitchen a couple weeks ago.

This is the pan fried version which I find is more tasty than the boiled version. The boiled version is best served in hot broth to keep it warm. You can check out the technique of making the boiled version at this link.